About North Point Hospitality
North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Over the years, we’ve worked with big hotel companies like Hilton and Marriott to create these projects. So far, we’ve built 38 hotels from the ground up, investing over $600 million. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands. We’re also working on 5 more hotels that are either being built or planned.

What do we bring to the table?

• Free Parking / On Bus Route
• Early Access to Earned Wages
• Medical, Dental and Vision Insurance
• Travel Discounts
• 401K Match
• PTO After 90 Days
• Competitive Pay

What you'll do (mostly this...other duties may be assigned):

• Fast-paced kitchen and banquet setting.
• May require early mornings, late evenings, weekends, and holidays depending on event schedule.
• Lead and coordinate the preparation, cooking, and presentation of banquet menu items.
• Ensure all food is prepared according to standardized recipes and quality standards.
• Supervise and train banquet kitchen staff, ensuring proper techniques and safety protocols.
• Monitor food production timelines to ensure dishes are ready for scheduled service.
• Maintain cleanliness and organization of kitchen workstations and storage areas.
• Collaborate with banquet and event managers to ensure smooth service execution.
• Assist in inventory control, ordering, and receiving of banquet food supplies.
• Ensure compliance with health and safety regulations and kitchen sanitation standards.
• Support menu development and contribute ideas for seasonal or custom banquet offerings.
• Troubleshoot and resolve kitchen issues during banquet service.

What you should bring to the table:

• Minimum 3–5 years of culinary experience, with at least 1–2 years in banquet or high-volume cooking.
• Proven leadership and team management skills.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and follow recipes and production sheets accurately.
• Excellent time management and organizational skills.
• Ability to lift up to 50 lbs and stand for extended periods.
• Culinary degree or certification preferred but not required.
• Ability to perform large volume cooking.
• Professionalism
• Ability to delight by anticipating guest needs and responding in a friendly, helpful manner
• Ability to display a consistently caring and respectful attitude
• Act as a gracious host to guests, vendors and candidates for employment